Chicken Pot Pie with Phyllo Dough
Chicken Pot Pie with Phyllo Dough is a delicious and easy-to-make dish that is perfect for any weeknight dinner.
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This new twist on the classic chicken pot pie recipe uses phyllo dough instead of a traditional pie crust, resulting in a lighter and flakier texture. Plus, it’s a great way to use up leftover chicken or vegetables from the week.
Do you need more comfort food ideas? Check out this Cajun Meatball Stew or this Slow Cooker Lazy Pot Roast.
Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 1: Heat olive oil in a large skillet. Add the onion, carrots, celery, and garlic. Cook until the vegetables are softened. Add in Chicken.
Step 2: In a separate saucepan, melt the butter. Stir in the flour and cook. Gradually whisk in the chicken broth and cook until thickened.
Step 3: Stir in the heavy cream, thyme, rosemary, salt, and pepper. Pour the sauce over the chicken and vegetable mixture, stirring to combine.
Step 4: In a lightly greased baking dish, layer 5 sheets of phyllo dough, brushing each sheet with melted butter before adding the next.
Step 5: Spread the chicken mixture evenly over the phyllo layers. Top with the remaining 5 sheets of phyllo dough, again brushing each with melted butter.
Step 6: Place the dish in the preheated oven and bake until golden brown.
Storage
Storage: If you have leftovers, place them in an airtight container and refrigerate for 2-3 days.
Freezing: To freeze, wrap the pie tightly in plastic wrap and then aluminum foil to protect it from freezer burn. Place it in an airtight container, lasting up to three months.
Reheating: To keep the crust crispy, reheat in the oven. Preheat the oven to 350°F, place the pie on a baking sheet lined with parchment paper, and bake for 15-20 minutes until it’s heated and the phyllo is flaky again.
Wendy’s Tips
- For added flavor, deglaze the pan with a splash of chicken broth after sautéing the onions and garlic. This step adds depth to the sauce and helps lift the flavors from the bottom of the pan.
- When working with phyllo dough, cover the unused sheets with a damp towel to prevent them from drying out. This ensures your sheets remain pliable and easy to handle.
- Experiment with different pie crusts by trying a puff pastry top instead of phyllo dough. This variation offers a richer, buttery crust that some may prefer.
What To Serve With Chicken Pot Pie with Phyllo Dough
- Mashed Potatoes – The ultimate comfort food, creamy mashed potatoes are the perfect side dish to complement your chicken pot pie.
- Roasted Vegetables – Elevate your meal with a side of roasted vegetables, such as carrots, broccoli and cauliflower. The added crunch and sweetness from roasting will add depth to your meal.
- Green Beans provide a fresh, crunchy element that balances the richness of the dish. You need to try this Crack Green Bean recipe.
FAQs
Phyllo dough consists of thin layers of dough brushed with butter, resulting in a crispy, flaky crust. Puff pastry, on the other hand, is made with layers of butter folded into the dough, creating a rich, airy texture when baked.
Yes! For a healthy chicken pot pie recipe, substitute heavy cream with a lower-fat alternative, such as half-and-half or evaporated milk. To boost nutritional content, incorporate more vegetables, like finely chopped leeks or green peas.
Chicken Pot Pie with Phyllo Dough
Equipment
- saucepan
- Skillet
- Baking Dish
- spatula
Ingredients
- 1 lb chicken breast cooked and shredded
- 1 Tbsp olive oil
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 cup frozen peas
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 10 Sheets phyllo dough
- ¼ cup melted butter for brushing
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5-7 minutes. Stir in the shredded chicken and frozen peas.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the chicken broth and cook until thickened, about 5 minutes.
- Stir in the heavy cream, thyme, rosemary, salt, and pepper. Pour the sauce over the chicken and vegetable mixture, stirring to combine.
- In a lightly greased baking dish, layer 5 sheets of phyllo dough, brushing each sheet with melted butter before adding the next.
- Spread the chicken mixture evenly over the phyllo layers. Top with the remaining 5 sheets of phyllo dough, again brushing each with melted butter.
- Place the dish in the preheated oven and bake for 35-45 minutes, or until the phyllo is golden and crisp.
- Let the pie cool for a few minutes before serving.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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